Nu-BAKE has many benefits:

    1. Improved water retention and holding capabilities of oil:
      1. Improved moisture
      2. Easier pan and paper release
    2. Improved emulsification:
      1. More consistent cell structure
      2. Improved oven spring
      3. Increased volume
      4. Increase shelf-life for frozen dough, batter and thaw and serve
    3. Ability to interact with proteins/starches/carbohydrates:
      1. More consistent cell structures
      2. Increase product strength and texture while maintaining tenderness
    4. Increase yield and decrease per unit cost